• Asian-Australasian Journal of Animal Sciences
• /
• v.24 no.11
• /
• pp.1595-1600
• /
• 2011

Sugarcane press residue (SPR), a byproduct from the sugar industry was evaluated for it's nutrient and energetic quality in broilers and layers. The composition of SPR included (% DM): CP-11.76 (methionine-2.21, cystine-1.05, lysine-4.85, threonine-5.48% of CP), EE-7.87 (palmitic acid-30.3, stearic acid-4.1, oleic aicd-17.2, linoleic acid-38.0, linolenic acid-5.4% of EE), CF-10.08, TA-21.08 (Ca-3.87, P-1.10, Mg-0.95%, Fe-3500, Mn-284, Zn-113, Cu-61.5, Co-5.0 ppm and AIA-4.93%) and NFE-48.35% indicating that SPR is a valuable source of both organic and inorganic nutrients for poultry. The metabolic trials revealed the average ME of SPR as 749, 842 and 1,270 kcal/kg, respectively in broilers and 844, 936 and 1,031 kcal/kg in layers, at 10, 20 and 30% inclusion levels, respectively. Further, the fortification of SPR incorporated diets with biotechnological products viz., lipid utilizing agents (lipase and lecithin) or NSP degrading enzymes and their combination did not improve the ME content of such diets.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.24 no.1
• /
• pp.41-47
• /
• 1995

This experiments was designed to evaluated the chemical components and nutrition of Aspergillus fumigatus cells. This dried fungal mycellia was consist of crude protein 48.5%, crude lipid 2.9%, carbohydrate 44.7% and total ash 3.4%, respectively. The major fatty acid of total lipid were 27.9% of linoleic acid, 24.6% of oleic acid, 15.4% of palmitic acid and 10.6% of linolenic aicd. Amino acid analysis indicated that the protein was rich in aspartic acid, glutamic acid, leucine, lysine but poor in cystein, methionine, histidine. The fungal cake of Aspergillus fumigatus, when dried and specially processed, has been found to serve as a source of protein in place of soybean meal in the diet of experimental mice. Animal were fed a control diet first, and an incease in weight proved the formulation to be satisfactory. At the end of a 30-day period, the experimental mice showed increases in weight comparable to those of the control animals. The net protein efficiency ratio for the control diet was 3.42$\pm$0.15 and the fungal protein and succinylated fungal protein with DL-methionine they were 3.12$\pm$0.39 and 2.98$\pm$0.06 respectively. This supports the view that dried and succinylated fungal protein can be substituted as a protein source.

• Korean Journal of Food Science and Technology
• /
• v.28 no.3
• /
• pp.428-432
• /
• 1996

The chemical components of Korean loquat (Eriobotrya japonica Lindl.) fruit were analysed. Approximate compositions of loquat flesh and seed were as follows. respectively crude lipid 0.53% and 0.83%, crude protein 0.05% and 5.27%, crude fiber 3.46% and 3.49%, crude ash 3.24% and 2.78%, carbohydrate 92.72% and 87.63% Soluble solids content, pH and acidity (citric acid) of loquat flesh juice were $12^{\circ}Bx$ by saccharometer, 4.43 and 0.18%, respectively. Free sugar compositions of loquat flesh and seed extracts $(3^{\circ}Bx)$ were as follows, respectively; fructose 0.77% and 0.31%, glucose 0.73% and 0.79%, sucrose 0.52% and 0.19%, ribose and 0.56%, Loquat flesh contained Glu 336.72 mg%, Asp 251.06 mg%, Arg 30.90 mg% and Lys 5.26 mg% Loquat seed contained Glu 448.23 mg%, Asp 335.63 mg%, lle 44.20 mg% and His 37.89 mg%, Potassium (k) contents of loquat flesh and seed were 32627.95 mg% and 28936.28 mg% in total amount of crude ash, while vitamin A and C of loquat flesh and seed were not detected. Composition of major lipid of loquat fruit seed oils fractionated by silicic acid was neutral lipids 43.78%, glycolipids 12.32% and phospholipids 43.90%, Fatty acid compositions of loquat seed lipid extracted by chloroform-methanol (2 : 1) were as follow; palmitic acid 23.72%, stearic acid 3.815, oleic acid 8.55%, linoleic acid 54.29% and linolenic acid 9.63%, Neutral lipids consist of palmitic acid 28.89, stearic acid 6.80%, oleic acid 11.07%, linoleic acid 40.67% and linolenic acid 12.58%, Glycolopids cinsist of palmitic acid 13.21%, stearic acid 4.56%, oleic acid 6.53%, linoleic acid 64.92% and linolenic aicd 10.77% Phospholipids consist of palmitic acid 30.95%, stearic acid 3.40%, oleic acid 9.09%, linoleic acid 48.45% and linolenic acid 8.10%.

• The Korean Journal of Food And Nutrition
• /
• v.23 no.1
• /
• pp.1-7
• /
• 2010

In this study, nutritional analysis was done on regular rice bran and fermented rice bran toward increasing their availability and use. Regular and fermented rice bran were extracted 10 times at $98^{\circ}C$ for 4 hours each with water, extracted with 60% ethanol at $60^{\circ}C$ for 4 hours, then concentrated and extracted twice by freeze-drying. When rice bran was fermented, moisture, protein, and ash contents increased, while fats and carbohydrates decreased. Out of fatty acids, the saturated fatty acid content of regular rice ran was found to be 17.7%, and 20.5% when fermented while the unsaturated fatty acid components of rice ran and fermented rice bran were found to be 82.3 and 79.5%, respectively. In both kinds of bran, palmitic acid, oleic acid and linoleic acid represented over 90% of the fatty acid content. In rice bran the fatty acid composition was 15.1% palmitic acid, 40.6% oleic acid and 39.5% linoleic acid, while that of fermented rice bran was 13.2% palmitic acid, 43.2% oleic acid and 31.3% linoleic acid. Out of free sugars fermented rice bran contained 0% fructose, 0.0099% glucose, 0.0039% maltose and 0.3233% sucrose. These results with which those of regular rice bran were silmilar were according to the normal sugar composition of rice in general. The vitamin C content of rice bran was 53 mg/100 g and that of fermented rice bran 7 mg/100 g. In neither kind of rice bran was vitamin A detected. Out of 18 minerals analyzed, Ca, K, Mg, and Mn were the most abundant minerals in both kinds of rice bran. Fermented rice bran had a higher K content with 3,163 mg/100 g, than normal rice bran, Mg content was 1,178 mg/100g. Fermented rice bran had a higher total mineral content.

• The Korean Journal of Food And Nutrition
• /
• v.18 no.1
• /
• pp.63-71
• /
• 2005

Panax ginseng leaves are produced as the by-product when Panax ginseng roots were harvested. The Panax ginseng leaves was examed for the applicable possibility as the functional food. In this study, the changes in chemical composition of Panax ginseng leaves was examed by three methods as the hot-air dried(DRT), the aged tea(AGT) and the heat processed tea(HPT). The general composition of Panax ginseng leaves tea was shown as similar results in 3 different process methods. The level of the crude lipid and reducing sugar concentration were decreased slightly in HPT. The free sugar content of DRT was higher than the HPT and AGT. The existence of the higher content of free sugar composition in order are sucrose, fructose and glucose. The concentration of serine was the highest in the free amino acids, which were shown from 309.6 mg% to 336.6 mg%. The contents of free amino acid in Panax ginseng leaves made by DRT was higher than by AGT and HPT. The concentration of Ca was shown as the highest content among the minerals and was 2,115 mg%. The contents of minerals were existed in order of Ca, K, Mg, P, Na, Mn, Fe, Zn and Cu. But there were hardly any remarkable differences of mineral concentrations of Panax ginseng leaves tea made by different processing methods. The concentration of water soluble solid of Panax ginseng leaves tea processed by HPT was higher than by DRT and AGT. The concentration of ascorbic acid was shown the highest value of 424.4mg% in HPT. There was no differences in the fatty acid composition according to their processing methods. The concentration of palmitic acid was higher than that of other fatty acid. The order of fatty acid concentration were palmitic aicd, linoleic acid, linolenic acid, oleic acid and stearic acid, abundantly. As a conclusion, HPT was shown as the best process method for the production of Panax ginseng leaves tea.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.14 no.1
• /
• pp.33-38
• /
• 1985

This experiment was undertaken to investigate ana to compare the effect of vitamin E and selenium on the lipid composition in serum and liver of rats. Net weight gain and food efficiency ratio were elevated by supplementation with selenium and/or vitamin E. The weight of kidney, heart and lung were not affected by the diets. However, liver weight was slightly decreased by supplementation with vitamin E and/or selenium and spleen weight was significantly decreased only by vitamin I supplementation. No differences in serum level of total lipid were found in all groups. Serum cholesterol level was significantly decreased, but the levels of triglyceride and free fatty acid in serum were increased by vitamin E supplementation. Contents of crude lipid, cholesterol, free fatty acid, and triglyceride in liver were significantly decreased by supplementation with vitamin E and/or selenium. In fatty aicd composition of liver, the percentage of linoleic acid(18:2) was the lowest in the selenium-Supplemented group and the significantly lower percentage of arachidonic acid(20:4) was found in the vitamin E and/or selenium-supplemented group in comparision to the deficient basal group.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.7
• /
• pp.1052-1058
• /
• 2005

Structured lipid (SL) was synthesized by enzymatic interesterification with algae oil containing docosahexaenoic acid (DHA) and soybean oil in the stirred-batch type reactor. The reaction was performed for 15hr at $65^{\circ}C$ with 300 rpm catalyzed by sn-1,3 specific Lipozyme RM 1M lipase from Rhizomucor miehei ($11\%$ by weight of total substrates) in the absent organic solvent. SL contained $87.1\;area\%$ triacylglycerol (TAG), $12.1\;area\%$ diacylglycerol (DAG), $0.6\;area\%$ monoacylglycerol (MAG), and $0.2\;area\%$ free fatty acid (FFA). Major fatty acid profiles of SL were DHA $(15.7\;mol\%)$, linoleic $(31.1\;mol\%)$, palmitic $(20.2\;mol\%)$, oleic $(13.5\;mol\%)$ and eicosapentaenoic acid $(EPA,\;6.6 mol\%)$. SL contained the newly synthesized several peaks. Iodine and saponification of SL were 206.7 and 183.8. SL color showed darker and redder than soybean oil, and appeared the most yellowish color among SL, soybean, and algae oil.

• Korean Journal of Food Science and Technology
• /
• v.44 no.1
• /
• pp.48-54
• /
• 2012

This study was conducted to improve the packaging technology used for Gangjung and the product's quality characteristics during storage. Packaging materials consisting of (1) IP: OPP (oriented polypropylene)/PE (polyethylene) + Paper, (2) LP1: OPP/PE + Paper, (3) LP2: OPP/PE + Can, (4) LP3: OPP/PE + Plastic, (5) BP1: OPP/PE, (6) BP2: OPP/DL/CPP (cast polypropylene), (7) BP3: PET/PE/CPP, and (8) BP4: OPP/PVDC (polyvinylidene chloride)/PE/CPP were used. The major fatty acids including 54.2% linoleic acid, 24.1% oleic acid, 11.2% palmitic acid and 6.0% linoleic acid were assessed. The packages effective in maintaining moisture were in the order of LP2, BP4 > IP > LP3, BP1, BP2 > LP1 > BP3. There were no significant differences in water content and the products in IP, BP3, and BP showed the highest level in the increase in hardness on day 60 of storage. Acid values of IP, LP1, LP2, LP3, BP1, and BP2 were maintained at <2.0 during 40 days of storage. IP, LP1, LP2 and BP1.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.29 no.1
• /
• pp.6-9
• /
• 2000

Chemical components such as vitamins, fatty acids, amino acids and rutins in the leaves of the Pinus densiflora Sieb. et Zucc., Pinus koraiensis Sieb. et Zucc., Pinus rigida Mill., Pinus thunbergii Parl. were analyzed. The vitamin A content in the P. densiflora and vitamin C content in the P. thunbergii were obtained more than the others. Oleic acid, linolenic acid, palmitic acid and lauric acid were the major fatty acids among 19 fatty acids detected in 4 kinds of pinus leaves and the only essential fatty acid of linolenic acid was also identified. The major amino acids were glutamic acid, leucine, arginine and aspartic acid among 17 kinds of amino acids detected in the pinus leaves and the amount of essential amino acids was 47.6% in P. densiflora. The highest amount of rutin was 10.34% in P. thunbergii.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.18 no.2
• /
• pp.211-215
• /
• 1989

The fatty acid composition of lipids separated from 14 kinds of canned fish and shellfish products from the market were examined. The crude lipid contents of canned fish and shellfish products showed wide difference (1.3-15.2%) depending on raw materials and kinds of products. Fatty acid composition of products were mainly consisted of polyenoic acid(34.5-61.4%), and followed by saturated acid(24.5-47.8%), monoenoic acid(12.4-32.0%). The major fatty acids were palmitic acid, palmitoleic acid oleic acid, eicosapentaenoic acid and docosahexaenoic acid. In case of canned tuna in oil and canned smoked oyster in oil, linoleic acid was the most predominant component(48.2%, 34.6%). Judging from the results, canned fish and shellfish products were abundant of the polyunsaturated fatty acids in spite of the high temperature sterilization and lone storage periods.